1 coconut (Grind & extract thick milk & thin milk adding water) - Canned coconut milk can be substi
2 large potatoes (boil & cut into cubes)
3 onions (sliced)
6 tbsp. ghee or oil
3-4 cloves
5-6 cardamoms
2'' cinnamon
1 bay leaf
2 tbsp. ginger garlic paste
Salt as per taste
2 tbsp. chopped coriander leaves
For Masala
3 tbsp. coriander
2 tsp. cummin
1/2 tsp. mustard, Small ball of tamarind
1 tsp. peppercorns, 10 -12 kashmiri red dry chillies
1 tsp. turmeric, Little nutmeg, One big onion, 4 flakes garlic
Instructions
Dry roast all the masala ingredients, except
tamarind and grind into a smooth paste adding thin
coconut milk & tamarind. One coconut yields .5 cup of coconut milk.
Cut, wash and drain the mutton. Add ginger garlic
paste & salt and set aside for 30 to 40 minutes.
Heat oil or ghee, add all the whole garam masala's and once they
splutter add onions, fry until golden brown, then add marinated mutton
and fry for 5 min.
Add enough thin coconut milk or water and cook until tender.
Add masala paste & potatoes, bring to a boil. Lastly add thick
coconut milk ,cook on low flame for 3 -5 min.
Check salt and add if required. Garnish with fresh coriander leaves.
Serving
Suggestions
Serve along with sannas, pancakes,dumplings or appam
Originally Submitted
3/19/2017
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